Dice the sweet potato into 1 cm cubes. Place in a frying pan with the ● ingredients of water and salt, cover with a lid, and steam-cook for 3 minutes over medium heat. Turn off the heat, then set aside.
Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
Mix the soy milk, water, and sugar in a bowl, add the oatmeal. Mix well to allow the water to become absorbed into the oatmeal. Drain the diced sweet potatoes and stir.
Sift in the ★ ingredients, and gently fold in the batter using a rubber spatula until it is no longer floury and is uniform in texture throughout.
Fill the muffin cups 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat. They are ready when a skewer inserted to the middle comes out clean.
Remove them from the muffin cups and cool. They will turn out moist and chewy and not dry, if you allow them to cool in a lidded resealable container.
These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping them in plastic wrap and putting them in a resealable bag.
For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
Story Behind this Recipe
This is a variation of my recipe for "Oatmeal Cinnamon Steamed Bread" (Recipe ID: 747104). It's a recipe to use leftover sweet potatoes.
You can use the oatmeal as is, but the texture will be chewier and more moist if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!)